Thursday, March 22, 2018

Halu Menasina Saaru | Pepper Rasam made using Milk: An excellent home remedy for common cold

As kids whenever we got cold or sore throat, our mom would make this rasam. She made sure we eat it and gave it as a drink too. Honestly when I was a kid, I didn't enjoy eating this. I gave innumerable reasons to avoid eating this rasam. What goes around comes around, isn't it? Now, my son does the same thing that I did to my mom. I really feel sorry for her now.

Anyways, that's for another day. After I started making this rasam for myself, I enjoy eating, drinking and even bathing with it. You know what I mean ;)

This rasam will wake up your senses and all the blocked sinuses will start running.

Preparation Time : 10 mins
Cooking Time: 15 mins
Serves : 2 to 3

For the rasam:
Water: About 3 cups
Salt: As needed
Milk: About 1/4 cup, refer notes
Jaggery or brown sugar: 2 tsp
Spice powder: 3 tbsp

For the spice powder:
Pepper corns: 1/2 or 3/4 tsp
Cumin seeds: 1 tsp
Coriander seeds: 1/4 tsp, optional
Dry coconut : 1 tbsp, grated or powdered

For the tempering:
Coconut oil: 1 tsp, or any oil of your choice.
Mustard seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Curry leaves: 4-6 nos, torn
Asafoetida: a big pinch

Dry roast the pepper corns, cumin seeds and coriander seeds until they leave out a nutty flavor. Turn off the heat and allow it to cool.

Once cool, blend together the roasted spices with dry coconut. Make a fine powder.

Mix together water, spice powder, salt and jaggery. Allow it to boil on a low-medium heat for 15 mins. Your house will smell amazing during this time!!

After the liquid has thickened up a bit, add the milk.

Allow the mixture to boil again for another 5-7 mins.
Meantime, prepare the tempering. Add coconut oil to a small wok. When oil is hot, add the mustard and cumin seeds. When the seeds crackle, add the curry leaves. Let the curry leaves wilt and turn off the heat. Add the asafoetida/hing after turning off the heat.

Pour this tempering over the boiling rasam and close the lid of the rasam.
The tempering will be infused in the rasam making it more flavorful.
Serve it hot as a drink, or with rice and a side dish.

  • I mostly use whole milk to make this rasam. If you are using fat free or 1% milk, you might want to reduce the water and add more milk accordingly.
  • Do not use hot milk to this. Always use milk that is at room temperature, or else milk will curdle.
  • Also do not add milk in the first step. Let the spices boil in water first.

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